The first person who told me about using naan bread for pizza was my friend Francesca. After being cooped up due to a stomach bug last March, I was finally feeling better and decided to meet my friends for a drink. Since I hadn’t eaten much in the past few days, all I wanted for dinner was pizza!

Francesca suggested that I pick up some naan bread on my way home to make my own personal pizza. Needless to say, I was intrigued and did as she said. And I’ve been hooked ever since!

Can naan bread be used for pizza?

Naan bread, which is an Indian bread made with flour, yeast, cooking fat, and yogurt or milk, is actually a perfect base for pizza! Since it’s a flatbread, it resembles crust and acts as a great vehicle for sauce and toppings.

My version of naan bread pizza uses some of the best savory ingredients of spring: basil pesto, mushrooms, and asparagus. I think you’ll like it!

How to Make Naan Bread Pizza

This recipe is one of the easiest things you will ever make. First, saute asparagus and mushrooms. Get some naan bread, add basil pesto and a layer of mozzarella cheese, then top it with the veggies and more cheese.

Bake the pizzas in your oven for a few minutes, and dinner is served. Sounds like the perfect meal for a busy schedule, right? It is.

BUT there are a few key tips that I should mention…so that you can make the very best naan bread pizzas.

Cook your pizzas directly on a rack that’s positioned in the center of your oven. This will help them get super crispy!

Don’t overdo it on toppings. Naan bread pizzas taste great with simple, flavorful ingredients. You probably need less cheese than you think.

Cook the naan bread by itself for a few minutes before adding toppings, and then pop it back in the oven afterwards. This also helps with crispiness!

Recommended Ingredients for Naan Bread Pizza

You may be wondering if naan bread pizza is healthy, and it definitely can be. However, I’d recommend getting a quality naan bread to use as the base.

Some varieties out there are highly processed and contain unnecessary preservatives. So, try to look for a naan bread that just has flour, yeast, water, butter or ghee, milk or yogurt, salt, and maybe just a little bit of oil.

If you live in Minnesota and can get naan bread from Artisan Naan Bakery, I HIGHLY recommend it. Oh my gosh…delicious!

I also used ROI Pesto for this recipe, and it was amazing. I had never had it before but was blown away by the taste. If you’re looking for a good pesto, I’d recommend it, but you can also use homemade pesto, liked my Ramp Pesto with Toasted Cashews.

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Ingredients

Instructions

Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet over medium heat. Add the sliced asparagus and mushrooms and cook for ~5 minutes, or until slightly tender. Remove from heat.

Place each piece of naan bread directly on a rack in the center of the oven. Cook for 2 minutes before removing with an oven mitt. Pull the rack out and use your oven mitt to slide each pizza onto a plate or cutting board.

Use a butter knife or silicone brush to spread a thin layer of basil pesto on each piece of naan. Then sprinkle on a layer of mozzarella cheese. Add about 1/3 of the cooked veggies to each pizza, then sprinkle on the rest of the cheese.

Put the pizzas back into the oven, placing them directly on the center rack again, and bake for 4-5 minutes or until the edges get crispy and the cheese is melted. Enjoy warm!

Notes

You can easily double or triple this recipe to make more servings for a bigger family. If you have leftovers, they store well in the fridge for a couple of days. Reheat under the oven broiler for a few minutes until warm.

Nutrition: the actual sodium content of this recipe will depend on the type of pesto you use.

About Lizzie

I'm a Registered Dietitian with a Masters in Nutrition and over 5 years of experience creating recipes that celebrate seasonal vegetables. I love to educate others about food science, cooking, and nutrition, and provide practical tips to help people explore vegetables in ways that work for them. When I'm not in the kitchen, you can find me enjoying the trails and lakes in Minneapolis with my husband/sous chef Will. Read More…

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Welcome! I'm Lizzie, a Registered Dietitian who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons. Read More…